for a taste of spain, try this trouble-free tapas trio…
Prep | under 10 mins
Cook | 20 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal
INGREDIENTS
Pisto (Spanish Ratatouille) with Beans:
1tbsp olive oil
1 red pepper, diced
1 green pepper, diced
Large handful cherry tomatoes, diced
1 aubergine, diced
1/2tbsp smoked paprika
2tbsp lemon juice
Sea salt, pinch of
Freshly ground black pepper
1x 400g tin chopped tomatoes plus 1/2 tin of water
1tbsp tomato puree
1x 400g tin of cannellini beans
Seared Courgette with Mint:
1 large courgette, cut into 1cm slices
Dressing (whisk together…):
3tbsp olive oil
juice of 1/2 lemon
1tsp balsamic vinegar
Sea salt
Freshly ground black pepper
Topping:
Zest of 1 lemon
1 tbsp fresh mint, chopped
Padron Peppers:
1tbsp olive oil
130g Padron peppers
Sea salt
METHOD
First, make the ratatouille. Fry the peppers, aubergine and fresh tomatoes in a large skillet or frying pan for 5 minutes. Add everything but the beans and simmer for 15 minutes. Add the beans in the final three minutes of cooking and season to taste
While the ratatouille cooks, make the courgette dish. Heat another large skillet and carefully add the courgette slices. Sear for 3 mins each side. Place on a plate, drizzle over with the dressing and scatter with mint and lemon zest
Now make the padron peppers. In a separate frying pan, gently heat the oil over medium heat. Fry the peppers until their skin starts to blister (it’ll only take a minute or two). Add to a plate and sprinkle over with sea salt.
Serve family-style with big hunks of fresh bread to mop the sauce. Absolutely Delicious. Enjoy x
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